By Laura Medina
To the outside world, ok...anywhere outside of Los Angeles, the dog days of Summer are doldrums weeks.
That odd gap between the earlier but way more comfortable late Spring days of June and the slight cooling of early Fall when the school days come in full ring. For moms anywhere, it is when they strategic shopping for clothes, notebooks (the laptop kinds), iPads (the new textbooks/notebooks), braces, and acne care. To the greater world, they all (including this scribe) went London and London Olympic Mad (clue for Fall Fashion to anyone...go Brit, your closet will be happy).
But for the lucky chosen, it is foodie season here in produce glory Los Angeles where the strawberries are bursting rudy red; and people have to figure to what to do with all this glorious bounty...cook them up then throw a series of parties.
In a quick, one-off collaboration with fashion-forward, office-appropriate brand, Theory, Angeleno Magazine threw a warm-up party to Los Angeles' idea of their foodie Olympics, the L.A. Food & Wine Festival, happening this weekend at downtown L.A. Live.
Consider Theory/Angeleno Magazine's party as a hearty taste teaser of what to expect at the L.A. Food & Wine Festival.
If the main event showcases Food Network celebrity chefs like Giada and Guy and Bravo's Top Chefs, this party is a coming-out for emerging celebrity chefs, Bravo's Top Chef Season 6 winner and Ink Sack's owner, Chef Michael Voltaggio and Kogi BBQ Truck's Roy Choi.
There's a Charleston, South Carolina-L.A. connection here. Former Ms. Charleston/Ms. USA and fellow College of Charleston Cougar, KTLA 5's anchor, Lu Parker interviews Roy Choi.
Who says fashionistas don't eat?
With the fashion season coinciding with Back-to-School and New York Fashion Week and Fashion's Night Out just around the corner, fashionistas are fueling up on Ink Sack's protein-rich but portion-controlled gourmet sandwiches and refreshing on fresh watermelon and pineapple chunks soaked in fat-burning chili sauce.
Chef Michael V. took traditional sushi stuffing of spicy tuna then turn it into a very satisfying sandwich stuffer. His cold fried chicken and his Maryland Crab potato chips brought haute cuisine hipsters home. He made the banh mi into a sub. Michael replaced the chocolate chips with crushed Oreos in his cookies. His vacuum-sealed watermelon and pineapple chunks soaked in chili really hit the stop in a heat wave. His BBQ pork rinds and popcorn were a Zone Diet favorite.
Now, you basically got the fashionista's workout, tone the calves by running in heels from one runway show to another or multiple events then fuel up on mini-sandwiches and gourmet pork rinds and popcorn, really to stash in your tote.
Don't worry, all that dashing around will burn calories.
No comments:
Post a Comment